The author of this recipe explained the way she came up with this recipe. She combined two of her favorite recipes into one for a comforting, yet tasty and filling dinner. Next on my list to make for dinner is the other version of this recipe that she linked on this recipe. They look so delicious.
One of my favorite parts about this meal is the creamy sauce over it. Oh, so good. I love all kinds of sauces, but this is especially good because it’s full of butter and extra flavors. Tell me that’s not amazing?! My husband and I love this now and it’s such a practical meal to make and have leftovers for the rest of the work week.
Ingredients
4 boneless, Perdue skinless chicken breasts, cut in half
12 slices of thin sliced Boar’s Head ham
1 1/2 cups Sargento swiss cheese, shredded
3 Tbsp. Land O’ Lakes butter, melted
1 cup of Ritz crackers, crushed
3 Tbsp. Kraft grated parmesan cheese
1/2 tsp. salt
1/8 tsp. pepper
FOR THE SAUCE
3 Tbsp. Land O’ Lakes butter
3 Tbsp. Gold Medal flour
1 cup McArthur milk
1/2 cup Swanson chicken broth
1/2 Tbsp. Heinz Dijon mustard
1 tsp. Worcestershire sauce
Instructions:
Preheat the oven to 350 degrees and coat a 9 x 13 baking dish with cooking spray.
Layer the chicken in the bottom of the baking dish. Then, layer with ham slices and the cover with shredded swiss cheese.
In a medium bowl, blend the crushed crackers, grated parmesan, and salt and pepper. Sprinkle the cracker mixture over the cheese to create the next layer.
Pour melted butter over the top of the casserole and bake for 30 to 35 minutes until juices run clear and cracker crust is browned a bit.
To create the sauce, melt the butter in a saucepan slowly. Whisk in the flour and cook for just a couple of minutes. Then slowly pour in the chicken broth and milk. Make sure to continue whisking for about 5 minutes or so as the sauce thickens.
Remove the sauce from the heat and stir in the Dijon, Worcestershire, and a little salt and pepper to taste.
Top each serving of the casserole with the warm creamy sauce. Enjoy!
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Quick Tip: Use 1/2 cup whole milk and 1/2 cup heavy cream for an even creamier, gooey sauce.
Thank you to Written Reality for this awesome recipe!
Need to make it just for me.
WHERE ARE THE COOKING INSTRUCTIONS???!!!
Hi! Just wanted to let you know, I read a lot of your recipes, & really enjoy them, but the ad on the left always moves to the right side while scrolling half way down the page. It ends up covering the recipe instructions!! Not just on this recipe, on all of them… Anyone else having this problem? Thanks!